Endive and Goat Cheese Salads
Rinse the endive, pat dry and cut into thin strips.
Rinse the tomatoes, quarter, remove the seeds and dice. Whisk together the balsamic vinegar, sunflower oil, honey and lemon juice until smooth. Season with salt, pepper and oregano.
Toast the sunflower seeds in a dry pan until golden brown.
Arrange the endive and diced tomatoes on 4 salad plates. Top each with a round of goat cheese, drizzle with the dressing and sprinkle with toasted sunflower seeds. Serve each salad with a slice of whole-wheat toast.